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* There are more stringent limits for curing agents in bacon to reduce the formation of nitrosamines. For this same reason, nitrate is no longer
permitted in any bacon (pumped and/or massaged, dry cured, or immersion cured). Refer to page 27, Nitrite used in Bacon, for specific information.
You are referring to sodium nitrite, which is permitted. Cure #2 also contains Sodium Nitrate, which is not.
Cure #2 is listed as an ingredient in the video